Picadillo with Rice
Number of servings : 4 Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special
Number of servings : 4
Type of meal : | Main Courses | Main Courses
Special diet :
2-1/2 cups (625 mL) water
3/4 tsp (3 mL) salt
1 cup (250 mL) brown rice
10 oz (310 g) pork tenderloin, cut into chunks
2 tsp (10 mL) olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 cans (8 oz / 250 g each) reduced-sodium tomato sauce
1/2 cup (125 mL) raisins
1/4 cup (60 mL) pitted green olives, coarsely chopped
1 pickled jalapeño, minced
1/2 tsp (2 mL) oregano
- Bring water to a boil in medium sauce-pan. Add 1/4 tsp (1 mL) of salt and rice. Reduce to a simmer, cover, and cook until rice is tender, about 45 minutes.
- Meanwhile, place pork in food processor and pulse until coarsely ground.
- Heat oil in large nonstick skillet over medium heat. Add onion and garlic, and cook, stirring frequently, until onion is soft, about 5 minutes.
- Add pork and stir until no longer pink, about 3 minutes. Add remaining 1/2 tsp (2 mL) salt, tomato sauce, raisins, olives, jalapeño, and oregano. Cook, stirring frequently, until pork is cooked through and sauce is flavourful, about 10 minutes. Serve picadillo over rice.